




















/ 












BERNARD BERNARD. 

Editor, Author, Philosopher, Scientist, Idealist 
and Champion Wrestler. 




Gorrect and Corrective 
Eating 


By 

BERNARD BERNARD, 

Phys. B., M. S. P., M. P. C. (Lond.) 
(Editor of “Health & Life”) 
Author of 

“Sex Conduct in Marriage,” “Sex De¬ 
velopment,” “Health and 
Fitness,” Etc. 


Health and Life Publications, 
333 South Dearborn Street, 
Chicago. 


2 , 1 4 

3hs 


Copyright 

In United States of America and Great Britain by 
Bernard Bernard. 



PRINTED IN THE UNITED STATES OB’ AMERICA. 


OCT -2 23 

@ cU7 00127 


CONTENTS. 


CHAPTER I. 

Introduction. 

General Principles of Food Combination.—A 
Day’s Ideal Menu.—How Diseases Are Caused 
by Bad Food Combination. 

CHAPTER II. 

Vitamins. 

What are Vitamins?—How to Secure Vita¬ 
mins. 


CHAPTER III. 

How Much Should We Eat. 

The Science of Nutrition.—The Colony Theory 
Criticized.—How to Ensure the Right Quantity 
of Food Without Over or Under Eating. 


CHAPTER IV. 

Food Classification. 

A New and Scientific Method of Classification. 
—The Foods and Their Classification.—Food 
Tables.—Table of Food Values. 


CHAPTER V. 

Scientific Food Combination. 

How to Combine Foods.—Some Scientific 
Menus. 


6 


Contents 


CHAPTER VI. 

Infant Feeding. 

How Babies are Killed.—The Right Way to 
Feed Baby.—Foods at Varying Ages.—How to 
Keep Baby in Good Health. 

CHAPTER VII. 

How to Secure the Maximum Nourishment 
from Food. 

How Food is Ordinarily Wasted.—Scientific 
Food Preparation.—Food Combination to Secure 
Maximum Nourishment.—The Importance of 
Vegetable Salts. 

CHAPTER VIII. 

The Art of Full Mastication. 

How to Chew Properly.—How to Take Cheese 
and Milk with Fullest Benefit. 

CHAPTER IX. 

Curing Various Ailments by Scientific 
Dieting. 

The Fasting Cure.—How to Take the Fast.— 
How to Take the Fruit Diet Following a Fast.— 
How to Take the Milk Diet Following a Fast.— 
The Pure Fruit and Vegetable Curative Dieting. 
—Case of Tuberculosis.—Case of Asthma.— 
Case of Rheumatism.—Case of Gallstones.— 
Case of Diabetes.—Case of Exema.—Case of 
Adenoids. 


CONCLUSION. 


CHAPTER I. 


Introduction. 

It is really only during'the last few 
years that the importance of foods in 
health and disease has been appreciated. 
Consequently, there are many books 
and works dealing with diet and foods, 
some of which are excellent in their 
own way, and others which leave the 
reader somewhat perplexed as to how 
to apply the right principles of eating 
in his own case. The object of this 
book is to provide people with some 
reliable information, simply expressed, 
which will enable them to eat those 
foods which make for good health, and 
avoid those which tend to destroy 
health. It will also endeavour to ex¬ 
pound the simple rules of food combi¬ 
nation. 

There is not the slightest doubt that 
the majority of diseases are set up 
through faulty eating. In the effort to 
make food enticing, the manufacturers 


8 


Correct and 


and providers of food have treated it 
so that they have extracted from it a 
good deal of the essential elements; for 
instance, let ns take bread. 

In order to obtain a fine, white, good- 
looking bread, and, moreover, a kind 
that will keep for a long time without 
becoming mouldy, the miller has taken 
away the life-giving bran and other 
elements. The result is that the white 
bread made is not even sufficiently 
nutritious to enable any being to live 
on it. I, personally, will undertake to 
live longer without any food at all than 
you or anybody else could live purely 
on white bread. 

In spite of the fact that there has 
been so much talk about the vitamins 
in food, which are admitted to be con¬ 
tained only in whole products, it is sur¬ 
prising how very many people still eat 
white bread, which has been proved by 
experiment to be without these vita¬ 
mins; that is, without the life-giving 
elements. 

Also, I could refer to other foods, 
such as rice which is polished and so 


Corrective Eating 


9 


robbed of the external shell which con¬ 
tains its most valuable nourishment. 
Let me tell you of a little incident in 
connection with rice, and you will see 
what I mean. Way down in the 
Philippine Islands, the natives were 
particularly afflicted with beri beri. It 
was not until the individuals who 
suffered from the complaint were fed 
with the polishings of rice that it was 
discovered that the rice which had been 
polished, had been robbed of the 
essential food elements, and that beri 
beri was a deficiency disease. There is 
no such thing as this disease now in the 
Philippine Islands because the Govern¬ 
ment has prohibited the sale of polished 
rice there, yet the same food which is 
known to be deficient in food value is 
allowed to be sold in other parts of the 
country; which is, of course, a very 
serious mistake. 

Foods deficient in their food ele¬ 
ments, or foods which have been robbed 
of their food elements, are true 
poisons; for if a disease is the result 
of eating such food, the food must be 


10 


Correct and 


responsible for it, and is, therefore, a 
poison. So when you see white bread, 
polished rice, white refined sugar, 
pearled barley, and other such foods, 
just recollect that they are true poisons, 
because they have been robbed of 
essential food elements, and it would be 
impossible for any individual to live 
on them alone for even a few weeks. 

It is not only the deficiency in the 
foods which causes disease. Deficient 
foods more readily deteriorate in the 
body itself. They ferment easily and 
render the blood acid instead of main¬ 
taining its normal alkalinity. More¬ 
over, the fact that they will not dis¬ 
integrate readily outside of the body 
(that is, to say, the fact that they have 
been prepared so that they will be pre¬ 
served outside of the body), also applies 
to their condition inside the body, and 
the consequence is that they are in¬ 
digestible. Foods that resist breaking 
down in their crude state also resist 
digestion. 

There is another factor which assists 
the fermentation of these degerminated 


Corrective Eating 


11 


starchy foods. Usually you will find 
that they are eaten in conjunction with 
some acid food. Any acid and starch 
will cause a destructive action, detri¬ 
mental to the body, but when an acid 
food is combined with a starch which 
has been refined and degerminated, the 
fermentation takes place more readily. 
If you want to test this out for yourself, 
just take an orange or grapefruit and 
eat two or three slices of white bread, 
and your stomach will soon tell you 
that that is a very bad combination. 

There is nothing really very difficult 
in understanding the principles of food 
combination if they are stated simply, 
and I shall try to do this. It was seen 
above that if an acid came in contact 
with a starch, it caused fermentation. 
It is just this principle that should be 
applied to all dieting; that is, the 
principle of chemistry. Now, every¬ 
body knows that there are acids and 
alkalies, which are in opposition to each 
other; an acid will counteract an 
alkali, and an alkali will counteract 
an acid. Again, we know that certain 


12 


Correct and 


elements have a particular affinity for 
each other and rush together with such 
energy as to cause an explosion. For 
instance, hydrogen is a gas and oxygen 
is a gas. Just let the two come to¬ 
gether and apply a spark, and you will 
find the two rush together with an ex¬ 
plosion. Therefore, when handling two 
such gases, be very careful about the 
explosion. Now the digestive system 
works with the aid of acids and alkalies; 
the acids breaking down the protein 
foods, such as eggs, fish, and meat, 
while the alkaline digestive juices break 
down the starchy foods, such as bread, 
potatoes, etc. 

It is obvious, therefore, that it is not 
a good plan to mix these two sorts of 
food together, for by doing so, you 
have given the digestive organs an 
almost impossible task, for an acid can 
only digest the protein while an alkali 
can only digest the starchy food. Bring 
the acid and alkali together and they 
neutralize each other, and so you have 
a tendency towards indigestion; and 
even where your digestion may be very 


Corrective Eating 


13 


strong there is retarded digestion, and 
consequently the foods cannot be as¬ 
similated into the body to nourish it at 
its highest efficiency. 

I do not say that it is absolutely 
essential not to mix the starches and 
proteins at your meals, hut I do say 
that it is essential where there are 
cases of dyspepsia, indigestion, or 
weak digestion. 

Now this is quite a simple principle 
to hear in mind. Starches require an 
alkaline medium for their digestion 
while proteins require an acid medium. 
Therefore, never mix the two at the 
same meal without expecting a little 
inconvenience. 

I have already mentioned that acid 
foods must not he mixed with starches. 
From the foregoing argument, this must 
be obvious, for if it requires an alkaline 
medium to digest the starch, it is folly 
to combine the starch, while eating it, 
with an acid food. What you can do, 
is to include a sweet fruit, which is not 
an acid food, with any starch; for in¬ 
stance, if you want to have some cereal, 


14 


Correct and 


whole wheat, for breakfast, you can 
take it and have milk with it if you 
like, milk being what I call a neutral 
food, and then take some figs, prunes, 
dates or other sweet fruit. Such a meal 
is an ideal one, supplies a tremendous 
amount of energy, and is a good one 
with which to start the day. 

Fresh fruit, however, may be taken 
with proteins. If you eat meat, fish, 
eggs, then you may eat some fresh 
fruit after it; for instance, for lunch 
you might take some eggs and tomatoes 
and you may take any sort of fresh 
vegetables (but no potatoes), and then 
fill up the gaps as much as you like 
with fresh fruit: apples, pears, oranges, 
or any fresh fruit you like. 

Fresh vegetables go with anything, 
and it is an exceptionally good plan to 
include plenty of fresh vegetable food 
in the diet. Carrots, turnips, onions, 
lettuce, cabbage, and spinach may all 
be taken with any sort of food you like. 
The very best way to take them, of 
course, is in their natural form, for 
then they still contain all their vital 


Corrective Eating 


15 


mineral salts. They are chiefly valuable 
for their mineral salts, which they con¬ 
tain in great abundance. 

The difficulty with regard to fresh 
vegetable foods in this country seems 
to be that they are very dear, but when 
it is considered that they are abso¬ 
lutely essential to health, it is much 
better to eat them and go a trifle short 
on the proteins and starches. As a 
matter of fact, most people eat too 
many starches and too much protein 
food, and it would be a good thing for 
the country if people could be made to 
understand this. We shall see later in 
this book how practically all the 
diseases of mankind are attributable in 
great part to poisoning of the body by 
the putrefaction of protein foods and 
the fermentation of starches. 

The most economical way to eat is to 
find out the most suitable diet to your¬ 
self, one which contains all the neces¬ 
sary food elements, and not to overeat 
on the starches and proteins. 

If you will adhere to the foregoing 
principles of eating, you will have very 


16 


Correct and 


little to fear about overeating. If you 
are suffering from obesity, you will 
soon find that in conjunction with some 
good, sound, scientific exercise, your 
proportions will be diminished to their 
natural condition. Here is a good way 
to determine how and what to eat. 

Breakfast. A good cereal or starchy 
food with milk, together with some 
figs, prunes or dates. This will be very 
tasty and you may eat just as much as 
you like of it. 

(I ought to mention that the reason 
people overeat is that they take too 
many different kinds of food at each 
meal. This is a tremendous mistake 
and leads to gluttony. It is one of the 
most pernicious diseases of civilization, 
this overeating, and it is pandered to 
by the food vendors who, by serving up 
artificially tasty dishes, force people to 
eat three or four times as much as it 
is healthful for them to eat.) 

Lunch —(Mid-day). Vegetable soup 
made from good fresh vegetables and 
pure water. All you have to do is to 
get just whatever vegetables you have 


Corrective Eating 


17 


on hand, put them into a pot, put in 
as much water as you like, and. simmer 
them; strain and you have a fine, tasty 
soup. 

(It is the custom of most people to 
throw this soup away. The conventional 
way of cooking cabbage is to throw 
away the broth, which contains all the 
vital food elements in the way of salts 
and vitamines, and then eat the tissue 
which is left.) 

Follow the soup with a protein dish. 
This may consist of eggs, fish, nut- 
meats or animal meat, although the 
latter is not to be recommended for in¬ 
valids and those suffering from toxic 
diseases. The vegetables left over from 
the soup may be eaten at this portion 
of the meal, and you can have just as 
much of them as you like. 

Follow the protein dish with some 
fresh fruit, such as apples, pears, apri¬ 
cots, or any other fresh fruit. 

Evening meal. This may consist of 
a good dish of vegetable salad made 
from all sorts of vegetables, including 
carrots, cabbage, spinach or anything 


18 


Correct and 


else that may be on hand. Also fruits 
may be taken at this meal. 

Now the foregoing is an ideal menu. 
I do not expect any normal person to 
adhere to it, but if you will examine 
it carefully, you will find in it all the 
principles of correct eating without the 
least danger of over-indulgence in pro¬ 
teins or starches, or of taking the 
wrong combination of foods. You will 
note that there is one meal devoted to 
starchy foods, and one meal to protein 
foods; the third meal is not essential 
at all, many physicians advising that 
it be dispensed with, but it is harmless 
if taken as suggested. 

You will notice, too, that there are 
plenty of fresh vegetables, which con¬ 
tain the valuable mineral salts which 
the average person does not get in his 
daily conventional menu. Also, there 
are no acids mixed with the starches; 
the acid fruits are taken at midday with 
the protein foods, thus not interfering 
with digestion, but assisting it. 

You will now be able to understand 
that the conventional sandwich is a 


Corrective Eating 


19 


most unfortunate thing for mankind; 
and, personally, I believe that it is the 
cause of a great deal of ill health. It 
is difficult to understand how the sand¬ 
wich is tasty. When once you have 
learned to eat correctly, you will find 
that the starch has to be washed down 
because it is not palatable to the mouth. 
The first process of digestion takes 
place in the mouth, and if starches are 
not properly mixed with the saliva, so 
that they receive the fair proportion 
of ptyalin, then it is almost certain that 
they will not be digested fully and go 
to build up energy and good tissue. 

Many people think that to eat cor¬ 
rectly means to sacrifice one’s taste. 
On the other hand, it is just the re¬ 
verse. Once you have learned to eat 
correctly, you will find it difficult to 
understand how anybody can eat the 
refined and degerminated foods, and 
spoil his palate for the true taste of 
foods by eating all the specially-pre¬ 
pared artificial dishes. I find that white 
bread tastes abominable to me. I like 
to taste the good wholewheat bread. 


20 


CORRECT AND 


It has a rich, good flavor, with some 
“body” in it, whereas the white, re¬ 
fined bread seems to lack that sub¬ 
stantial nature, and only makes a 
sticky paste in the mouth. 

You will now be wise enough to avoid 
the sandwiches, and also to avoid the 
conventional mixing of meat and pota¬ 
toes, bread and meat, and such like 
food combinations. 

Perhaps you will hesitate at this 
point and consider some of the 
foods which contain both proteins and 
starches together. Well, if you have 
not good digestive organs, you will find 
that these foods do not agree well with 
you. Peas and beans are notorious for 
the flatulence they cause in the body. 
Of course, if you have very strong 
digestive organs, you can eat these 
things to a certain degree with im¬ 
punity, but I warn you that you cannot 
do so for a very long stretch. Many 
fine athletes live healthy lives while 
they indulge in their athletics, and dis¬ 
pose of the poisons by the active 
metabolism set up by their athletic 


Corrective Eating 


21 


exercises; but when their athletic days 
are over, and they still eat the same 
quantity of food, which clogs and 
putrefies in their bodies, poisoning 
their blood, they finally become prone 
to some disease, such as cancer, rheu¬ 
matism or even tuberculosis. 

People who do not know the value of 
physical exercise and athletics will then 
point their fingers and say:— 44 That is 
what athletics have done. Mr. So-and- 
So, who was such a great athlete, has 
just died with cancer,*’ (or some such 
disease.) They are, of course, abso¬ 
lutely wrong. It was the athletic 
exercise which preserved the man from 
disease, but once he left off his exercise, 
his diet, which was too rich in protein, 
improperly combined, and containing 
the poisonous, demineralized and de- 
germinated foods, led to his complaint. 
Just look around for yourself and you 
will see that what I have said is per¬ 
fectly true. 

When once mankind settles this prob¬ 
lem of correct eating, there is no reason 
whatsoever why we should not stamp 


22 


Correct and 


out disease. It is admitted by prac¬ 
tically every health authority, doctor, 
and physician of every cult, that 
poisoning of the blood is responsible 
for all disease. The germs of disease 
find a splendid medium for their re¬ 
production and life in a blood which 
is in a poisoned condition. The natural 
forces of the body will do their best to 
counteract the growth and reproduction 
of these germs, but they cannot do so if 
the germs are fed on the medium they 
require. 

Now, if you want to cultivate a jar 
of germs as specimens, get some good 
beef tea, milk and other protein foods 
and let them “go bad,” and you have 
an excellent medium for their pro¬ 
duction. 

It is being discovered by the workTs 
best physicians that it is a mistake to 
keep a patient, suffering from diseases, 
fed up with so-called sustaining foods. 
This is due to the fact that the blood 
has become saturated with these foods 
to a point where they are not used, and 
instead of nourishing the body they 
poison it. Proteins will putrify in the 


Corrective Eating 


23 


body, and the poisons will be carried to 
the various tissues, and, instead of 
supplying nourishment, they will only 
irritate and form an excellent medium 
for the cultivation of germs. Over¬ 
loading the system with starches ren¬ 
ders the blood acid instead of alkaline, 
thus reducing its power as an antiseptic. 
Normal blood is alkaline and antiseptic. 
When this alkalinity is lessened, the 
antiseptic nature of the blood is also 
deteriorated. 

Such diseases as cancer, tuberculosis, 
rheumatism, headaches, gallstones, kid¬ 
ney and blood complaints, and other 
diseases of a like nature, are caused 
chiefly through protein poisoning. 

Catarrh, hay fever, asthma, rheu¬ 
matism, nervous complaints, arthritis, 
and like diseases are caused chiefly 
through over-indulgence in starches, 
especially in the devitalized starchy 
foods. 

For the cure of these diseases, it is 
obvious that the diet must be governed. 
I have seen with my own eyes, tuber¬ 
culosis, epilepsy, goitre, asthma, hay 
fever, arthritis deformans, and rheu- 


24 


Correct and 


matism all cured entirely by relieving 
the system of proteins and starches for 
a period of time. This gives the 
natural resources of the body an oppor¬ 
tunity to get rid of the poisons. 

Usually, such patients have had an 
insufficient quantity of fresh vegetable 
food. It is therefore a good thing to 
make up deficiencies by giving them 
plenty of fresh vegetable food and fruit 
only. 

It should be obvious to every person 
that disease has a natural cause. 
Disease is not a visitation of any spook 
or devil. It is simply the result of 
wrong living, and, of course, wrong 
thinking; but this includes wrong eat¬ 
ing. Well, then, the cause is the un¬ 
healthy condition of the blood owing to 
food poisoning, and if you like to say 
that germs cause disease, you must 
remember that germs will only inhabit 
blood that is particularly a good 
medium for them, and that it is accord¬ 
ing to the body’s resistance, its vitality, 
as some perfer to call it, whether the 
germs will take a hold or not. 


CHAPTER n. 


Vitamin’s. 

For the last ten years the chief con¬ 
troversy in regard to foods has centered 
itself around the question of Vitamins. x 
It was discovered that scurvy, beri-beri, 
scrofula and other diseases were con¬ 
tracted only by people who were pre¬ 
vented from having food which was 
fresh; in other words, they were living 
on foods which had been preserved. In 
olden times sailors, especially, used to 
suffer terribly with scurvy, which was 
put down to the eating of smoked beef, 
prepared so that it would preserve for 
the long voyages and not putrefy. 

It was also discovered that as soon 
as persons suffering from these diseases 
were given fresh food their diseases 
disappeared. They were cured, in fact, 
by eating the same foods—as long as 
they were fresh—as those eaten in a 
preserved condition which caused their 


26 


Correct and 


disease. This led the Professors to 
assume the presence in fresh food of a 
substance they call Vitamin. 

Recent years have seen the de¬ 
velopment of these ideas, and the ex¬ 
ploitation of them by manufacturers 
who sought to persuade people that 
they could obtain these vitamins in 
tablet form, or in some bottle or pill 
or specially prepared food, some of 
them made a lot of money, and the 
general population was misled so far 
as the understanding of Vitamin was 
concerned. The general, popular con¬ 
ception, therefore, of Vitamins, even in 
so-called scientific circles, is that they 
are some mystic substance of a sort of 
material nature contained in fresh food. 
Those of a less matter of fact turn of 
mind believed them to be of a mystic 
nature, whereas materialists in the 
scientific laboratory are daily endeavor¬ 
ing to analyze out the chemical con¬ 
stituents of these Vitamins. 

The explanation, however, of the 
Vitamins is quite a simple one. It is 
only that food, during its fresh con- 


Corrective Eating 


27 


dition, contains the life elements, be¬ 
cause it has the chemical constitution 
of the living matter; whereas this con-, 
stitution tends to break down every 
moment, and the longer food is kept, 
the more does this combination break 
down and the life properties, the vital 
properties, as we may call them, 
naturally disappear. The result, when 
they are taken into the body, is that 
they are not assimilated by the body 
and cannot go to make up the normal 
tissue. 

This is easily understood when we 
remember that the animal world can 
only live on organic matter. It cannot 
live on inorganic matter. The plants 
only have the power to absorb nutrition 
from inorganic chemical elements, 
whereas all animals are dependent for 
their living on organic food. 

Taking this argument to its con¬ 
clusion, we can see, therefore, that the 
fresher the food, the better it is for the 
human being to eat. It does not mat- 
ter what the inorganic constituents of 
food may be, they can only be properly 


28 


Correct and 


assimilated by the body and go to build 
up healthy tissue when taken in their 
fresh, living condition. 

Using this knowledge, we are going 
to see some day that all the endeavor 
of doctors and others to put into the 
body some of its necessary constituents 
by means of drugs or patent medicines, 
is not only useless but harmful. The 
method of recuperation from ill health 
in the future, is going to be by means 
of administering fresh foods as they 
are required by the body, and eliminat¬ 
ing the toxins resulting from preserved 
and devitalized foods. 

The best diet, then, for a healthy 
person would be one which would in¬ 
clude all fresh food. If meat is eaten, 
it should be free from all preserving 
material, and should be just as fresh as 
it is possible to get it. Meat, especially, 
breaks down very quickly, with the con¬ 
sequence that it loses its vitamins; in 
other words, it loses its freshness. Its 
chemical constitution breaks down so 
that it is not readily assimilated by 
the body, and, consequently, it sets up 


Corrective Eating 


29 


its own toxins, which are absorbed into 
the body. These do so much injury in 
lowering the vitality that germs have 
a good chance of replenishing them¬ 
selves because they require poisons for 
their sustenance. This also prevents 
the tissues of the body from absorbing 
the constituents necessary to their 
healthy growth and reproduction. 

That is why fresh vegetables are so 
essential to a healthy diet. Fresh fruit 
and fresh vegetable foods should be 
eaten in plenty by everybody. Many 
of the most serious diseases can be 
eradicated by excluding all proteins and 
starches. Too many starches and pro¬ 
teins often prevent the tissues of the 
body assimilating their required sub¬ 
stances, and also prevent the assimi¬ 
lation of the essential elements con¬ 
tained in fresh vegetables. Eliminate 
these starches and proteins, and sub¬ 
stitute plenty of fresh vegetables and 
fruit, and very frequently the most 
serious of diseases can be cured. 


CHAPTER III. 


How Much Should We Eat? 

The old theories of nutrition rested 
mainly on the estimated calories con¬ 
tained in foods and the number re¬ 
quired by the body. The calorie is a 
heat unit. On the face of it the reason¬ 
ing seems feasible, but on delving more 
deeply into the question one sees how 
futile any theory of nutrition based on 
calories must inevitably be. 

The elementary fact of physiological 
action is that heat is expended. That 
means to say, if you move your arm 
you expend a certain amount of energy, 
and you generate a certain amount of 
heat. This heat is supplied by the food 
we eat, and every action of the body 
necessitates an expenditure of energy 
and the generation of heat; and it is 
to meet this supply that the quantity 
of food is regulated. 

But what must be taken into con¬ 
sideration is not merely the quantity of 


Corrective Eating 


31 


beat generated by the body, and there¬ 
fore to be supplied in food, but chiefly 
the chemical constitution of the body, 
and its necessary constituents obtain¬ 
able from food. For instance, one 
might say that one could get sufficient 
heat energy from white bread. White 
bread, as a matter of fact, is very rich 
in calories, and has frequently been re¬ 
ferred to by the older students of 
dietetics as an ideal food; but nobody 
yet has tried to live—for even a few 
weeks—on white bread alone, Experi¬ 
ments which have been made on animals 
have resulted in the death of those 
animals after being fed on white bread 
exclusively for any length of time. 

White bread is robbed of a lot of the 
mineral elements and vitamins essential 
to the human make up. It is, there¬ 
fore, not so much the calorie value of 
the food as the chemical constitution 
that should absorb our attention. 

We can refer the same question to 
preserved foods. Preserved foods con¬ 
tain all the calories necessary to the 
body, yet we know that beri-beri, 


32 


Correct and 


scurvy, rheumatism and numerous 
other complaints are readily developed 
where preserved food is the exclusive 
diet. 

The calorie theory, in fact, is dead 
as far as modern scientific dietetics is 
concerned, with the exception, unfor¬ 
tunately, of a number of medical men 
who still adhefe to it—as well as to 
many other of their out-worn super- 
stitutions. But we must remember that 
there is a certain fundamental value in 
the calorie theory that the body requires 
heat, and that this heat is obtainable 
from the food we eat; but, taken ex¬ 
clusively, the calorie theory has no value 
in practical dietetics. 

Another theory that was held by the 
old time students of dietetics was the 
one that nitrogenous foods were ideal 
because they supplied the energy. Old 
tables of diet, therefore, are full of the 
percentages of nitrogenous, or protein 
elements, in the various foods. It has 
not been until fairly recently that it has 
been brought forcibly to notice that 
over-indulgence in these protein, or 


Corrective Eating 


33 


nitrogenous, foods has been responsible 
for many illnesses and serious diseases, 
such as cancer, rheumatism, sciatica, 
ulcers, stomach complaints, tumors, and 
other malignant diseases. 

When first it was discovered that 
over-indulgence in nitrogenous foods 
resulted in these diseases, or where it 
indirectly resulted in these diseases— 
acting as an aggravating and auxiliary 
cause—authorities began to condemn 
the proteins, or suggest that they 
should be taken diluted in other foods. 
Thus the starchy foods and cereals 
came into favor, and proteins and 
meats of very nearly all descriptions 
were almost condemned. The result of 
this has been a rapid spread of catarrh, 
asthma, hay fever and like diseases, 
because over-indulgence in starches 
causes a lessening of the normal 
alkalinity of the blood. It is very pleas¬ 
ing to note, however, that the modern 
students of dietetics are very keen on 
lessening the intake of carbohydrates 
or starchy food. 


84 


Correct and 


Very few people have any real knowl¬ 
edge as to the amount of food they 
ought to consume in order to keep the 
body engine going efficiently and to 
supply the various tissues of the body 
with the chemical elements they require 
for their make up. 

The safest plan to follow is this: 
Have one protein meal a day and one 
starch meal a day. Two meals a day 
will be sufficient for any human being. 
However, some people find that they 
must have an extra, or auxiliary, meal. 
There can be no harm in this if it is 
limited to indulgence in fresh fruit or 
fresh vegetable foods which are not 
rich in either protein or starch. 

Personally, I think that the starch 
meal is best taken for breakfast; al¬ 
though the breakfast should not be 
eaten immediately on rising. The 
starch meal may consist of one starchy 
food only, but as much of it as required 
to satisfy the appetite may be taken. 
The ideal way of taking starchy food is 
in a practically dry condition. The rea¬ 
son for this is that it must be well 


Corrective Eating 


35 


masticated, or chewed, and mixed with 
the saliva. The most important part of 
the digestion of starches takes place in 
the month. The ptyalin is, perhaps, the 
most important element, and is manu¬ 
factured by the glands in the necessary 
quantities in the normally healthy per¬ 
son. 

Starches, therefore, should be chewed 
until they become sweet in the mouth, 
and are so moist and well broken up 
that swallowing becomes an automatic 
action. 

If huge quantities of water, or other 
liquids, are mixed with the starches, 
this dilutes the digestive juices secreted 
by the glands in the mouth, and pre¬ 
vents the first process of digestion tak¬ 
ing place. Moreover, when reaching the 
stomach the digestive juices are also 
diluted, and digestion in the stomach 
is retarded or weakened. See to it, if 
you can manage it, that you take your 
starches in dry form. Whole wheat 
crackers, rye crisp, toast made from 
whole meal bread, triscuit, and such 
like starchy foods are, therefore, the 


36 


Correct and 


best ones to take, and may be flavored 
with butter or sweet fruits such as 
dates, figs, prunes, raisins, etc. 

For the person with a normally 
healthy appetite, and organs kept 
healthy by regular daily exercise, milk 
may be taken with starchy foods; but 
great care must still be taken to masti¬ 
cate these foods. The conventional way 
of eating oatmeal, rice and other cereal 
foods so that they are swallowed with¬ 
out being masticated is to be con¬ 
demned. But if they are properly 
masticated there is no need for alarm 
with the ordinarily healthy person. 

The quantity of protein food eaten 
each day follows the same line of rea¬ 
soning; and enough may be eaten at 
one meal to satisfy the appetite. The 
best practice is to eat one protein only 
at that meal, so as to give the digestive 
organs their full chance. As a matter 
of fact, it is the only scientific way of 
eating protein food, because mixing 
proteins leads to over-eating. If you 
cannot eat any more of the protein dish, 
rest assured that you have had sufficient 


Corrective Eating 


37 


to eat, and if you resort to eating an¬ 
other form of protein food to stimulate 
your appetite, yon are only adding to 
your digestive difficulties, and assisting 
in the poisoning of your body and the 
prevention of the food eaten from 
nourishing you. 

In the old days it was considered that 
protein was so rich a food that it must 
be toned down with starchy foods, but 
we now know that this is bad. The 
mere fact that protein requires an acid 
medium for its digestion and starch 
requires an alkaline medium for its 
digestion shows that they should not 
be taken at the same meal, and, when 
this method of eating is practised, there 
is no danger of biliousness. On the 
other hand, if the two axe mixed, it is 
very rare that digestion takes place 
efficiently. 

Proteins should be preceded, in the 
ideal menu, with some fresh vegetables, 
preferably a salad. The protein dish 
may be eaten together with some other 
fresh vegetables such as, cabbage, 
brussel sprouts, string beans, or such 


38 


COKRECT AND 


like vegetables. They may be followed 
by fresh fruit. Fresh fruit is acid, and 
therefore will in no wise interfere with 
the digestion of the proteins. 

If the foregoing rule is followed out, 
there is not the slightest reason to feel 
that you are not getting sufficient food 
to eat; for, if you have developed 
healthy organs by exercise and right 
living, you will be able to eat at one 
meal all the protein that you need, and 
at the other meal all the starch that 
you will need for the day. The work 
you do will determine the appetite you 
have for food. On the other hand, you 
will be assured of getting the vitamins, 
salts and other mineral elements, that 
are of equal necessity to the body. 

Likewise, if you have been over-eat¬ 
ing and are fat, it is not necessary to 
think that you have got to stop eating 
altogether to reduce your weight. You 
can eat just as much as you like pro¬ 
vided you follow the rules of eating I 
have laid down here. If you eat only 
one protein meal and one starch meal 
a day, and have an extra meal of fresh 


Corrective Eating 


39 


vegetables or salad or fresh fruit, you 
can eat to the satisfaction of your 
appetite without feeling that you are 
going to put on a lot of unnecessary 
fat. In fact, you will not be able to 
feed the fat which you possess in ex¬ 
cess, and it will gradually leave you; 
provided you have not let it go too far. 

There is, therefore, no hardship in 
reducing, if done along scientific lines, 
and scientific eating is resorted to in 
order to reduce. It must, of course, be 
borne in mind that regular exercising 
of a scientific nature must always go 
hand in hand with proper eating, and 
if you do not follow any system of 
exercises now, I can do no better than 
refer you to “Health and Fitness”, in 
which I have given a simple set of 
exercises, both for morning and evening 
performance, which will assuredly keep 
the muscles in good trim. It is, there¬ 
fore, needless for me to give any 
exercises in this book, which is ex¬ 
clusively devoted to diet. 

It is unnecessary to deal in detail 
with the quantities of iron, sodium, 


40 


Correct and 


sulphur, and other minerals which go 
to make up the human composition, and 
it is needless also to worry about them 
or to try to find out foods which con¬ 
tain them in certain proportions and 
endeavor to eat them in the proportions 
necessary to their composition in the 
human make-up. If you eat the fresh 
vegetables and fruits that come in sea¬ 
son during the year, you can be quite 
assured of getting all the vitamins and 
mineral elements necessary to you. 
You will undoubtedly take more into 
the body than you will need, but this is 
nothing to worry about because your 
body will not take any more from the 
food than it is necessary for it to have, 
and you cannot harm yourself by eating 
pure fresh vegetables. 

The whole of drugging depends upon 
the sorting out of certain minerals 
which are supposed to be lacking in the 
body and the supplying of them by 
artificial means. The hopeless muddle 
into which drugging has developed 
itself shows how futile it is to endeavor 
to administer elements either artificially 


Corrective Eating 


41 


or by specializing in certain forms of 
food. 

There are some foods which contain 
all the elements which are necessary to 
the body; milk is such a food, and may 
be looked upon as the ideal food. Man 
can live on milk alone. The egg is an¬ 
other complete form of food. The ordi¬ 
nary hen’s egg contains everything that 
is necessary to the human body. It is 
possible to pick out foods, such as 
water-cress and lettuce, which contain a 
large amount of iron. It is also possible 
to pick out such foods as milk, cheese, 
eggs and lentils, which are rich in lime 
and soda salts which, when eaten, tend 
to correct any acidity and restore 
normal alkalinity of the blood. 

However, for the normally healthy 
person it is only necessary to remember 
to eat a good all round diet, and to keep 
the muscles of the body in good trim 
so as to prevent any stagnation of 
blood, and so put at a minimum any 
chances of auto-intoxication. 



CHAPTER IV. 

Food Classification, 

The old orthodox method of food 
classification is consistent with the gen¬ 
eral lack of knowledge of scientific food 
combination and the nature of vital 
foods, particularly in reference to fresh 
vegetable food. 

If you will look up practically all 
classifications of food you will find 
them divided up into proteins (or 
nitrogenous), starches (or carbohy¬ 
drates) and fats (or hydro-carbons). 
You may probably find a word or so 
about other constituents of the body 
such as iron, sulphur, calcium, etc., but 
they are practically left out of account. 

Now the really scientific classification 
of food should be as follows: 

Proteins, starches, sweet fruit, fresh 
fruit, fresh vegetables. 

Here is a list of the various foods 


44 


Coerect and 


and the classifications under which they 
naturally fall: 

PROTEINS. 


Eggs 

Duck 

Cheese 

Turkey 

Fish 

Veal 

Nuts 

Goose 

Mutton 

Oysters 

Beef 

Crabs 

Pork 

Lobsters 

Bacon 

Mussels 

Lamb 

Milk 

Chicken 

Game 

STARCHES. 

Potatoes 

Shredded wheat 

Bread 

Wheat of all kinds 

Cakes 

Macaroni 

Haricot beans 

Flour 

Kidney beans 

Spaghetti 

Lima beans 

Peas 

Dutch beans 

Bananas 

Rice 

Chestnuts 

Tapioca 

Muffins 

Noodles 

Rye 

Biscuits 

Bran 

TTiscuit 

Rye Crisp 


Corrective Eating 


45 


Sweibacb 

Puffed Wheat 

Oatmeal 

Com 


SWEET FRUIT. 

Figs 

Currants (dried) 

Dates 

Muscatels 

Raisins 

Dried Raisins 

Prunes 



FRESH FRUIT. 

Apples 

Peaches 

Oranges 

Grapes (fresh) 

Pears 

Cherries 

Plums 

Gooseberries 

Pineapple 

Fresh Currants 

Lemons 

Raspberries 

Grape fruit 

Strawberries 

Melons 

Loganberries 

Damsons 

Blueberries 

Apricots 

Cranberries 

Quinces 

Blackberries 

Rhubarb 



FRESH VEGETABLES. 


Cabbage 

Turnips 

Carrots 

Cauliflower 


Cucumbers 
String beans 
Salsify 
Okra 


46 


Correct and 


Beets 

Lotus 

Spinach 

Garlic 

Squash 

Radishes 

Pumpkin 

Endive 

Celery 

Kohlrabi 

Spring Onions 

Fresh young 

Spanish onions 

green peas 

Brussel sprouts 

Egg plant 

Parsnips 

Dandelion greens 

Parsley 

Oyster plant 

Mint 

Cantalope 

Sorrel 

Nettle greens 

Asparagus 

Rutabaga 

Turnip tops 

(According to this classification it is 
now possible to combine foods in the 


necessary way according to the in¬ 
dividual ? s requirement.) 

TABLE OP POOD VALUES. 

Although, as I have just stated in the 
previous chapter, it is not essential to 
worry about the various constituents of 
the foods you eat, it is always helpful 
to know the constitution of food and 
understand whether it is a starchy or 
protein food. This really means 


Corrective Eating 


47 


whether it has a predominance of pro¬ 
tein, or albumin, or whether it has a 
predominance of carbo-hydrate, or 
starch. The following table is taken 
from Prof. M. Hindhede’s excellent 
book on 4 ‘What to Eat and Why”. 


1. Barley . 

2. Buckwheat . 

3. Oats . 

4. Maize . 

5. Millet . 

6. Semolina . 

7. Rice . 

8. Sago . 

9. Wheat Flour . 

10. Rye Flour (Unsifted). 

11. Rye Flour (Sifted). 

12. Barley Flour . 

13. Paisley Flour . 

14. Oatmeal Flour . 

15. Maize Flour . 

16. Ground Rice . 

17. Macaroni . 

18. Noodles . 

19. Potato Flour . 

20. Sago Flour . 

21. Rice Starch . 

22. Cornflour (Wheat Starch).. 

23. Fancy Bread (Home-made).. 

24. Fancy Bread (Baker's).... 

25. White Bread (Home-made). 

26. White Bread (Baker’s). 

27. Standard Bread . 

28. Brown Bread . 

29. Wholemeal Bread . 

30. Veda Bread . 

31. White Bread Crumbs. 

32. Brown Bread Crumbs. 

33. Brown Bread (Hovis). 

34. Rusks . 

35. Sponge Cake . 


Percentage of 


[ 

Albumen 
Per cent. 

Fat 

Per cent. 

Carbo¬ 
hydrates 
Per cent. 

8.6 

1.0 

75 

7.8 

1.1 

79 

16.0 

6.5 

65 

10.1 

1.8 

77 

10.0 

4.0 

68 

9.4 

0.2 

76 

8.0 

0.5 

78 

2.0 

— 

82 

11.4 

1.9 

70 

10.0 

1.9 

74 

10.4 

1.3 

75 

12.0 

i 2.0 

71 

11.4 

1.9 

74 

16.0 

i 6.5 

65 

9.0 

2.0 

76 

7.4 

0.7 

79 

11.0 

0.6 

77 

11.0 

— 

76 

0.9 

— 

81 

2.0 

— 

82 

1.0 

— 

85 

1.0 

— 

74 

8.0 

0.4 

56 

8.0 

0.4 

56 

10.2 

0.4 

55 

10.2 

0.4 

55 

10 

5.0 

52 

8.0 

1.0 

48 

8.0 

1.0 

50 

9.4 

0.3 

63 

13.0 

0.5 

77 

13.0 

1.5 

75 

9.7 

1.6 

39 

13.0 

5.0 

77 

9.0 

8.0 

70 














































48 


CORRECT AND 


Percentage of 


36. Sugar . 

37. Honey ... 

38. Candied Lemon Peel. 

39. Lard . 

40. Suet . 

41. Palmine . 

42. Margarine (Animal) . 

Margarine (Vegetable): 

43. Margarine (Maypole). 

44. “Plantall” (Monster’s). 

45. Dripping . 

46. Fat Salt Bacon. 

47. Butter (Dairy). 

48. Pure Milk (Town). 

49. Pure Milk (Country). 

50. Skimmed Milk . 

51. Centrifugal Milk . 

52. Buttermilk (Town). 

53. Buttermilk (Country). 

54. Milk (Sour). 

55. Cream (Ordinary). 

56. Cream (to whip). 

57. Cream (Sour). 

58. Cheddar Cheese . 

59. Cheshire Cheese . 

60. Cheese made of pure Milk.. 

61. Canadian Cheese . 

62. Gorgonzola, do. 

63. Cheese (1/3 Pure and 2/3 

Skimmed Milk). 

64. Camembert . 

65. Cream Cheese . 

66. Roquefort . 

67. Cheese (Skimmed Milk).... 

68. Gruyere . 

69. Dutch Cheese . 

70. Parmesan Cheese . 

71. Eggs (Summer).. 

72. Eggs (Winter). 

73. Yolk of Egg.. 

74. White of Egg. 

75. Split Peas . 

76. Peas (Green) Dried. 


Carbo- 


Albumen 
Per cent. 

Fat 

Per cent. 

hydrates 
Per cent. 

- 

_ 

100 

1.0 

_ 

80 

0.3 

— 

20 

0.3 

99.0 

—. 

0.3 

99.0 

— 

— 

100.0 

— 

0.8 

85.0 

— 

0.5 

85.0 

0.2 

0.5 

85.0 

0.2 

— 

98.0 

— 

1.9 

86.2 

— 

0.6 

85.0 

— 

3.0 

3.5 

5 

3.0 

3.5 

5 

3.0 

0.7 

5 

3.0 

0.1 

5 

3.0 

0.5 

5 

3.0 

0.5 

5 

3.3 

| 4.0 

4.8 

3.0 

13.0 

4 

1.3 

30.0 

4 

2.5 

18.5 

4.5 

33.0 

27.0 

4.3 

25.0 

25.50 

4.4 

26.0 

30.0 

3 

33.0 

31.0 

4.4 

19.90 

23.0 

4.3 

36.0 

12.0 

4 

19.90 

23.0 

4.3 

9.0 

36.0 

4 

25.0 

25.50 

4.4 

41.0 

3.0 

2 

28.3 

28.5 

1.43 

31.0 

18.0 

4 

39.34 

18.97 

1.95 

11.9 

9.3 

_ - 

11.9 

9.3 

— 

16.1 

j 31.7 

_ 

12.8 

0.3 

— 

24.6 

1.0 

62 

21.6 

1.5 

56 



























































Corrective Eating 


49 


77. Haricot Beans . 

78. Flageolets . 

79. Lentils . 

80. Hazelnuts (Kernel). 

81. Walnuts . 

82. Chestnuts .! 

83. Pea Nuts .■ 

84. Almonds .I 

85. Prunes (Dried) and Plums. ; 

86. Currants (Dried).i 

87. Sultant, do. 

88. Raisins, do. 

89. Dates, do. 

90. Figs, do. 

91. Apples, do. 

92. Cherries, do.j 

93. Bilberries, do. 

94. Apricots, do. 

95. Damson (Fresh). 

96. Plums, do.■. 

97. Cherries, do. 

98. Gooseberries, do. 

99. Raspberries, do. 

100. Currants, do. 

101. Dessert Apples, do. 

102. Dessert Pears, do. 

103. Cooking Apples, do. 

104. Cooking Pears, do. 

105. Oranges, do. 

106. Bananas, do. 

107. Bilberries, do. 

108. Strawberries, do. 

109. Elderberries, do. 

110. Red Whortleberries. 

111. Tomatoes . 

112. Tomatoes (Cheap Season) . . 

113. Melon . 

114. Pumpkin . 

115. Cucumbers . 

116. Lemon . 

117. Potatoes . 

118. Carrots . 

119. Oatroots . 

120. Parsley Roots . 

121. Salsify . 

122. Parsnip *. 


Percentage of 


Carbo- 


Albumen 
Per cent. 

Fat 

Per cent. 

hydrates 
Per cent. 

22.5 

1.8 

60 

22 

1.5 

58 

25.7 

1.0 

59 

17.4 

62.6 

7 

14.6 

52.0 

16 

6.4 

2.4 

67 

19.5 

29.1 

19 

21.0 

55.0 

17 

1.8 

_ 

56 

2.4 

1.7 

74 

2.3 

3.0 

69 

2.3 

3.0 

69 

2.0 

0.80 

47 

4.3 

0.3 

74 

1.6 

—• 

66 

2.4 


38 

5.1 

7.2 

61 

4.7 

1.0 

63 

0.8 

—. 

10 

0.8 

— 

10 

0.9 

— 

16 

0.5 

— 

10 

0.5 

— 

10 

0.4 

0.6 

10 

0.2 

— 

10 

0.2 

— 

12 

0.2 

— 

10 

0.2 

— 

12 

0.6 

— 

9 

0.6 

0.3 

12 

0.8 

— 

7 

0.8 


8 

0.1 


6 

0.1 

— 

6 

1.1 

— 

5 

1.1 


5 

1.0 


2 

0.8 

— 

7 

0.8 

0.2 

3 

0.7 

0.5 

6 

1.6 

0.11 

18 

0.6 

0.2 

8 

0.8 

0.4 

12 

1.5 

0.4 

13 

3.4 

1.0 

12 

1.3 

0.4 

11 

































































50 


Correct and 


Percentage of 



Albumen 
Per cent. 

Fat 

Per cent. 

Carbo¬ 
hydrates 
Per cent. 

123. Viper’s Grass . 

1.1 

_ 

3 

124. Kohlrabi . 

2.0 

— 

8 

125. Beetroot . 

1.3 

0.1 

8 

126. Turnips . 

1.0 

0.16 

6 

127. Radishes . 

0.9 

0.1 

4 

128. Celery . 

1.2 

0.3 

9 

129. Leeks . 

1.2 

0.5 

12 

130. Onions . 

0.7 


15 

131. Horseradish . 

2.7 

0.2 

16 

132. Mushrooms . 

3.5 

0.20 

1 

133. White Cabbage . 

1.4 

0.2 

5 

134. Red Cabbage . 

1.4 

0.2 

5 

135. Gi’een Cabbage. 

3.2 

— 

9 

136. Brussel Sprouts . 

4.7 

1.1 

4 

137. Cauliflower (Spring). 

2.7 

0.5 

5 

138. Cauliflower (Summer). 

2.7 

0.5 

5 

139. French Beans . 

2.0 

0.3 

7 

140. Green Peas (Shelled). 

3.6 

0.3 

10 

141. Green Peas (Unshelled). 

3.6 

0.3 

10 

142. Lettuce ... 

1.0 

0.2 

3 

143. Parsley . 

1.0 

0.2 

3 

144. Spinach . 

2.1 

0.3 

3 

145. Sorrel . 

2.1 

0.49 

4.89 

146. Rhubarb . 

0.4 

0.54 

4 

147. Asparagus . 

1.8 

0.2 

3 

148. Beef (Very Fat). 

15.5 

26.9 

_ 

149. Beef (Fat). 

15.4 

18.3 

_ 

150. Beef (Lean). 

19.0 

2.8 

— 

151. Beef (Corned). 

30.0 

6.6 

_ 

152. Beef Steak . 

18.6 

18.5 

_ 

153. Beef Scraps . 

19.0 

2.8 

— 

154. Ox Heart . 

14.7 

13.7 

_ 

155. Stewing Meat . 

13.5 

28.3 

_ 

156. Pork (Fat). 

13.5 

25.9 

— 

157. Pork (Loin). 

18.9 

13.0 

— 

158. Pork Chop . 

16.9 

30.1 

— 

159. Pig’s Head . 

4.1 

13.8 

- ■ 

160. Pigs’ Tongues . 

15.6 

14.3 

_ 

161. Pig’s Liver . 

21.3 

4.5 

1.4 

162. Ham (Smoked). 

25.0 

36.0 


163. Veal (Fat). 

15.5 

7.9 

_ 

164. Veal . 

16.2 

6.6 

- r 

165. Calf’s Head . 

8.1 

4.6 

_ 

166. Calf’s Kidneys . 

16.9 

6.4 

16.1 


167. Mutton . 

16.5 


168. Mutton (Not Very Fat)- 

15.9 

13.6 

_ 

169. Mutton Chop . 

17.6 

28.3 

- 































































Corrective Eating 


51 


Percentage of 




Albumen 
Per cent. 

Fat 

Per cent. 

Carbo¬ 
hydrates 
Per cent. 

170. 

Mutton Scraps . 

16.5 

16.1 

- .. 

171. 

Goose (Fat). 

13.4 

29.8 

_ 

172. 

Fowls . 

13.7 

12.3 

_ 

173. 

Herrings . 

11.2 

3.9 

. 

174. 

Eels . 

14.8 

7.2 

- - 

175. 

Mackerel . 

10.2 

4.2 

_ 

176. 

Cod, Haddock . 

8.4 

0.2 

- - 

177. 

Plaice . 

5.4 

0.3 

_ 

178. 

Turbot . 

7 

0.3 

— 

179. 

Salmon (River). 

15.3 

8.9 

— 

180. 

Smoked Sausages. 

14.2 

47.6 

2 

181. 

Stockfish . 

33.2 

0.7 

— 






























V 



s 



I 



















CHAPTER V. 

Scientific Food Combination. 

You may take any protein listed in 
the foregoing pages and eat it together 
with fresh fruit or fresh vegetables, 
but do not mix it with any of the 
starches listed. Make the protein the 
base of the meal. You can select 
which one you want, and then the par¬ 
ticular vegetables you fancy to go with 
it. 

One meal a day should be a starch 
meal with one of the starchy foods 
listed as the base. With this, take no 
protein at all, but select from the sweet 
fruits listed. Also, you must not eat 
any 6f the fresh fruits listed if you are 
taking a starch meal. The best is, 
either to mix the starch with some of 
the sweet fruits listed, or follow the 
starchy food with any of the fresh 
vegetables listed. 

One protein meal a day, one starch 
meal a day, and one extra meal, if you 


54 


CORRECT AND 


think you must have it, may be made 
up of sweet fruits, fresh fruits or fresh 
vegetables. You can mix these just 
how you want them. 

Fresh vegetables are neutral, and 
they may be made up into tasty salads, 
without salad dressing or any nonsense 
of that description. 

SOME SCIENTIFIC MENUS. 

An ideal breakfast is:— 

Buttered triscuit. 

Figs. 

Bates. 

Glass of milk. 


An ideal mid-day meal is:— 

Cheese, and salad made up of 
chopped fresh vegetables including car¬ 
rots, lettuce, celery, followed by two 
apples. 


Another good day’s menu would be:—« 
Breakfast: 

Shredded wheat with prunes and a 




Corrective Eating 


55 


little milk may be eaten; followed by 
vegex or postum. 

Mid-day meal: 

Stewed beef with carrots, turnips, 
and onions, followed by oranges. 

Third, or extra meal: 

Salad made up of fresh fruit, includ¬ 
ing oranges, apples, pears and other 
fresh fruits to hand, all chopped up, or 
sliced. 


A third day’s ideal menu for a 
healthy person would be:— 

Breakfast: 

Bananas, with figs and raisins, fol¬ 
lowed by a glass of milk, sipped slowly 
and well masticated. 

Mid-day meal should start with vege¬ 
table soup, made with fresh vegetables 
only, followed by a course made up of 
peanuts, or other nuts, ground, and 
eaten slowly. These may be eaten with 
a head of lettuce, and the meal con¬ 
cluded with some raisins. 



56 


Correct and 


Extra evening meal if desired: Salad 
and new potatoes. 


Fourth Menu . 

Breakfast: 

Corn-bread, with butter and honey, 
followed by figs and dates. 

The mid-day meal may be made the 
extra one, and therefore be of a light 
nature, and simply consist of vegetable 
salad, composed of lettuce, cabbage, 
cauliflower, celery (all raw), and 
sprinkled or smeared with peanut but¬ 
ter. Some plums, apples, or other fruit 
in season, may follow. 

Evening meal: 

Vegetable soup, followed by roast 
beef, parsnips, cabbage and fresh peas. 
Dessert of pineapple, or custard and 
fruit may follow and conclude the meal. 


Fifth Menu. 

Whole wheat muffins, with butter, and 
maple syrup, followed by some raisins, 
eaten particularly slowly and carefully. 




Corrective Eating 


57 


Mid-day auxiliary meal: 

Vegetable stew, followed by fresh 
fruit, glass of milk. 

Evening meal: 

Scrambled eggs, with tomatoes, and 
spinach, followed by melon. 

Sixth Menu . 

Breakfast: 

Waffles, made of whole wheat flour, 
butter, and honey; some figs and 
raisins. 

Mid-day auxiliary meal: 

Welsh rarebit, with spinach, and a 
glass of milk. 

Evening meal: 

Chicken, roasted or boiled, green 
peas, fresh green beans (not canned), 
and brussels sprouts, followed' by 
apples, pears, plums or other fruit in 
season. 


Seventh Menu. 

Breakfast: 

Fresh vegetable salad, made up of 




58 


Correct and 


celery, carrots, water-cress, lettuce and 
cauliflower, mixed with figs, dates and 
raisins; followed by grapefruit. 

Mid-day auxiliary meal: 

New potatoes, with butter, or baked 
old potato, with butter; followed by 
vegex or postum. 

Evening meal: 

Roast lamb, mushrooms, string beans, 
and jelly, followed by ice cream. 


CHAPTER VI. 

Infant Feeding. 

Poor baby, still too young to speak 
for itself, has been subjected to all 
sorts of fads that have been developed 
by sincere students of dietetics, and by 
others who exploit the commercialism 
of our time by popularizing various 
foods and various processes of prepar¬ 
ing food. 

Probably one of the worst fads has 
been the process of killing baby’s food 
before it ever reaches baby’s mouth. 
Where mothers have been unfortunate 
enough, or unhealthy enough (due to 
their own ignorance or their own im~« 
prudence), not to feed their babies 
themselves, baby has been fed, on the 
recommendation of its doctor most fre¬ 
quently, on devitalized milk. 

Health commissioners, trained in all 
the narrowness of medical ideas, have 
sometimes made it law to feed babies 
on devitalized milk. The fresh, health 


60 


CORRECT AND 


giving, live milk, fresh from the cow, 
has been subjected to a process by 
means of which all the life elements 
are killed. Such process is known as 
pasteurization. The milk is raised to a 
temperature where it is considered that 
all the life elements must be destroyed, 
and then it is considered fit for poor 
baby to eat. 

Could there he a greater outrage on 
humanity? Is it any wonder that 
children develop measles, diphtheria, 
whooping cough and all the other 
diseases from which they are “ sup¬ 
posed” to suffer? Is it any wonder 
that infant mortality is so high? With 
all the publicity that has been given to 
vitamins, poor baby is not allowed any 
of them, except, perhaps, in a few in¬ 
stances, where it is given a little orange 
juice. But what is a little orange juice 
compared with the necessary life ele¬ 
ments which are contained in the milk 
as it comes direct and fresh from the 
cow? 

Of course, it is absolutely essential 
to see that the cow itself is healthy; 


Corrective Eating 


61 


but here again, medical science (!) has 
been at its work inoculating cows, and 
infesting their blood with poison, so 
that it is really difficult for a baby not 
naturally fed at the breast to get the 
food elements absolutely essential to its 
makeup and health. 

If your baby cannot receive its 
natural food from the breast, endeavor 
to get pure fresh cows’ milk, and cows’ 
milk alone, without any pasteurization 
or boiling or artificial processes of any 
nature whatsoever, and feed this to 
your child. 

Although cows ’ milk differs in a small 
degree from ordinary human milk, it 
still contains everything essential to 
the human body, and baby can live on 
it alone. But it is useful to include a 
few drops of orange juice occasionally, 
which will be appreciated by baby. 

After three months of age, baby may 
be given a little vegetable soup. This 
soup is made from taking fresh young 
vegetables and allowing them to simmer 
in water for about an hour. Let the 
quantities be small at first, just a 


62 


COBBECT AND 


spoonful will be all that is needed. As 
the child gets older the quantity may 
be increased. 

If baby has any tendency to consti¬ 
pation, a little extra vegetable soup 
will relieve the condition, but if it is 
given the vegetable juice as I have sug¬ 
gested, baby will not develop consti¬ 
pation. An enema should be used to 
relieve violent constipation. 

The development of constipation is 
also due to the mother if she does not 
take care. Babies, and young children, 
should be encouraged to empty their 
bowels on every occasion they feel that 
they want to do so, and should not be 
scolded after having made a mess of 
clothing. 

Baby must be trained carefully, and 
care must be taken by the mother to 
keep it as clean as possible, and to 
have diapers that can be thrown away 
and therefore cause no inconvenience 
to the mother. As soon as the child is 
old enough, it should be given every 
encouragement to use a little chamber 
whenever it feels the inclination. In 


Corrective Eating 


63 


this way, constipation, which is the most 
prevalent of all mankind’s diseases, and 
undoubtedly responsible for more other 
diseases than any other cause, need not 
develop. 

As the child gets older the amount of 
fresh vegetable food may be increased, 
but it must live as I have suggested for 
at least a whole year. After this it 
may begin taking just a little starchy 
food. Care must be taken to see that 
it just eats the starchy food itself, and 
under no circumstances should the 
starch, bread, or whatever the starchy 
food is, be mixed in milk, nor, under 
any circumstances may lemon juice be 
given after the same meal. I have seen 
food expositions and health expositions 
where what has been set forth as ideal 
food for a young child has included 
both starch and orange juice at the 
same meal. If you want to test for 
yourself what will be the effect on baby, 
just eat an orange and a piece of white 
bread together, and see how you feel 
after it. You will not want to do so 
again. Then do not be so foolish and 


64 


Correct and 


cruel as to allow any baby of your 
acquaintance to eat food in such un¬ 
scientific combination. 

If the child wants to eat a little fruit, 
or some orange juice, it should be given 
as a meal, and should be several hours 
distant from other meals. There is no 
reason why a child of over one year of 
age should not have an apple as a meal. 

In regard to protein foods, proteins 
must be obtained through what many 
people call “neutral” foods. They in¬ 
clude cheese, butter and eggs. If the 
child is confined to these until ten years 
of age, no other form of protein food is 
needed. There will be no craving on 
the part of a healthy child for any other 
form of protein food. It is only in later 
life, as the palate becomes more de¬ 
praved, by artificial stimulation and 
the artifices of the cook, that other 
foods are desired by human beings. 

If the child has any tendency to con¬ 
stipation, a good meal of fruit will 
serve to relieve it. If, however, any 
child has stubborn constipation, which 
will not give way readily by the means 


Corrective Eating 


65 


I have suggested, an enema should he 
administered. 

Great care should be taken to see 
that under no circumstances does a 
child miss a day at stool, while two to 
three actions may be looked upon as 
normal for the healthy child. 

The natural function of excretion is 
looked upon as something vulgar, and 
children have an inherent feeling that 
they do not want this function brought 
to the notice of others. This often 
causes them to inhibit an action of the 
bowels, with much danger to them¬ 
selves. I feel that this was in great 
measure due to the early illnesses I 
suffered personally. I was unfortunate 
enough to go to a school where it was 
considered a crime to ask to leave the 
room; the consequence was that I in¬ 
hibited the action until I developed con¬ 
stipation very severely, for which I 
suffered for many years, developing 
piles and, later on, heart disease. As 
many of you are aware, it took some 
years of my life to eradicate these, 
although, of course, it was the eradi- 


66 


Correct and 


cation of these, by the means I have 
endeavored to expound in my various 
writings, that led me to give my life 
to the work I am doing. 

Children, therefore, should be watched 
carefully to note whether they are in¬ 
hibiting the action of their bowels or 
not; and if they are, they must be cor¬ 
rected firmly. The child must look upon 
it as a wicked thing to inhibit an action. 
This can easily be done if the child is 
reasoned with. The child knows that 
the feces are abominable things to 
come in contact with when outside of 
the body, and it can easily be made to 
see how wicked it is to harbor such 
filth inside the body when it ought to 
be ejected. It will soon see for itself 
how dirty it is not to evacuate when¬ 
ever nature gives the sign. 

The taking of salts, or any purgative, 
is a most atrocious habit, but when this 
habit is inflicted on the children it is 
criminal. Medical men, and health 
authorities generally, are too fond of 
suggesting salts and artificial stim¬ 
ulants of the bowels. These artificial 


Corrective Eating 


67 


stimulants only ruin the natural func¬ 
tion, destroying the tone of the muscles, 
and developing for a certainty the 
disease of constipation. All that is 
necessary is to see that the child has 
how dirty it is not to evacuate when¬ 
ever it wishes, and that its food is of 
such a nature as to allow irrigation of 
the alimentary contents. 



f 



CHAPTER VII. 


How to Secure the Maximum of 
Nourishment From Food. 

The ordinary methods of preparing 
food are such as to waste the most im¬ 
portant elements of the food. The 
average housewife, when she prepares 
vegetables, throws away the valuable 
mineral salts—which are extracted from 
the vegetables in process of cooking— 
and pours them down the drain with 
the water, which she believes to be use¬ 
less. As a matter of fact, she would 
be far wiser to throw away the tissue 
which is left in the form of the solid 
vegetables and drink the water in which 
they have been boiled. 

Most food preparation today seems 
to involve this throwing away of the 
most useful elements in the food. 
Potatoes are usually peeled; yet the 
peelings are known to possess very 
valuable mineral salts which the body 
cannot do without, and if a person lives 


70 


Correct and 


on potatoes alone, which are peeled be¬ 
fore they are boiled, that person will 
become ill, and his illness will disappear 
if he is given potato peelings and pre¬ 
vented from eating the inside of the 
potato. 

Again, it is necessary to boil potatoes 
in their jackets, because, in this way, 
the nourishment is kept within the 
potato. Then, again, it is best they 
be steamed in order to maintain the 
maxium of nourishment. 

People spoil vegetables when making 
salad by adding condiments and salad 
dressing. The only salad dressing that 
you need worry about, and that is of 
any real help, is fruit. If you put 
vinegar on a salad, it simply prevents 
the digestion of the vegetables of that 
salad; and, by the way, never put 
potatoes in a salad and then vinegar 
with those potatoes, because, if you do, 
you can look for indigestion and surely 
find it shortly after you have eaten the 
salad. 

Rice is most nourishing, yet it is only 
the polished rice—which has been 


Corrective Eating 


71 


robbed of its nutritious outer cover¬ 
ing—which can be obtained in the 
majority of food stores. 

Is it any wonder that disease and 
illness are among us? 

Only about one person in ten eats 
wholemeal bread, the other nine are 
content to eat bread which has been 
made from white flour. This white 
flour is prepared because it has no 
more life left in it and therefore will 
keep. It is found that the whole meal 
flour goes bad unless it is used imme¬ 
diately. On the other hand, white 
flour, because it has been robbed of its 
life elements, will keep for any amount 
of time in the store, and also in the 
cupboard at home. But of what sense 
is it to have food which has been robbed 
of its life elements, especially in view 
of the publicity of the importance re¬ 
cently given to these life elements, or 
vitamins, by all students of health? 

It would be difficult to find a more 
valuable article of food than the onion. 
The onion promotes alkalinity of the 
blood, and therefore acts as a most 


72 


COKKECT AND 


valuable “ medicine ”, if you like. It 
stimulates the action of the excretory 
organs, and so cleans up the body. Yet, 
we find that the only way that the 
majority of people eat onions is when 
they have been soaked in vinegar. The 
object of soaking them in vinegar is to 
preserve them; and that is just what 
happens to the onion inside your body. 
Instead of being broken down easily, it 
is preserved by the acid vinegar. The 
only way to take onion is either raw 
in a salad, or better still, boiled. The 
soup obtained from boiling onions is 
especially nourishing. So don’t eat any 
more pickled onions if you want to 
know what real health and good eating 
mean. 

Milk is a perfect food. It contains 
everything that is necessary to the 
body. But the best way to take milk 
is in its fresh condition, just as it comes 
from a healthy cow, yet we find that 
those who are supposed to know all 
about health often prescribe that the 
milk be killed before it is taken for 
human consumption. It is very difficult 


Corrective Eating 


73 


to procure milk in its healthy, live con¬ 
dition. It is nearly always pasteurized. 
Again in spite of universal recognition 
of the importance of the living elements 
in food, the vitamins, we have the 
popularizing of killing the milk be¬ 
cause it may contain germs. As a 
matter of fact, it is extremely doubt¬ 
ful if germs contained in milk could 
ever survive in a healthy body. They 
would he broken down by the digestive 
organs into their simpler component 
parts. It is only when diseased germs 
are introduced directly into the blood 
that they do injury, but if diseased 
germs are eaten, they are broken down 
by the digestive juices and can do no 
harm. This has been demonstrated on 
ever so many occasions. Only a short 
time ago, two professors demonstrated 
the futility of these precautions against 
the consumption of germs, by eating 
cultures of typhoid germs. Naturally, 
these germs were destroyed soon after 
entering the body by the digestive 
juices, and never had a chance to do 
any real damage. The professors never 


74 


Correct and 


suffered from typhoid fever at all, 
whereas, those people who took all the 
conventional precautions not to consume 
any germs were sufferers from the 
disease. Typhoid fever may he asso¬ 
ciated with the bacillus typhosus, but it 
must he remembered that the bacillus 
requires a suitable medium for its 
sustenance, and this suitable medium 
consists of an unhealthy body, in a 
stagnant condition through eating 
faulty foods in wrong and unscientific 
combination and in a devitalized con¬ 
dition, setting up auto-intoxication of 
the bowel. 

Of course, when the bowel is in this 
condition, milk from unhealthy cows 
may bring about disease by proving 
too powerful for the natural body re- 
sistence forces to combat. However, 
the idea of this book is to enable people 
to select their diet sensibly, so that 
they will not get their bodies into that 
condition where the least contact with 
disease germs will cause the complaint 
with which those germs are sometimes 
associated. 


Corrective Eating 


75 


So live as closely as you can in re¬ 
gard to diet within the principles out¬ 
lined in this hook, and if you cannot 
get your milk entirely fresh, and from 
a healthy cow, just remember that that 
is the very best way to get it when you 
possibly can. 

Meat, and other proteins, are fre¬ 
quently spoiled by the process of fry¬ 
ing. In this process they are coated 
with a layer of fat which it is very 
difficult for the digestive juices to 
penetrate. Frying is one of the artifices 
of civilization which make such an 
appeal to the appetite as to enable 
a person to overeat. It drowns the 
real taste of the food, and is a form of 
cooking that is best avoided. 

Fresh fruit, such as apples, pears, 
plums, greengages, gooseberries, straw¬ 
berries, etc., are usually spoiled in cook-, 
ing them with white flour, and making 
them into pies. Fresh fruits should 
never he eaten in conjunction with 
starches. They ferment the starches 
and set up acidity. Fresh fruits are 
best taken raw, but may be eaten 


76 


Correct and 


stewed, by themselves, or with milk or 
custard. 

Sugar is a food which causes more 
havoc with human health than prac¬ 
tically any other form of food. This is 
because it is usually so refined as to 
have lost any value at all as a food, but 
only acts as an irritant in setting up 
fermentation in the stomach, and in 
reducing the normal alkalinity of the 
blood. 

Many years ago our mothers and 
fathers used to have the good old 
brown sugar, in its wholesome con¬ 
dition, as it was extracted from the 
sugar cane. It was found, however, 
that it would not keep indefinitely in 
this condition, so the sugar refining 
process was instituted, so that it could 
be stored in sacks for any length of 
time. The consequence is, that we have 
a very clean, sparkling white sugar, 
which is nothing more or less than a 
poison. It has none of its natural life 
elements left in it.. Your safest plan 
is to avoid it like the poison which it is. 
Don’t let your children eat more candies 


Coeeective Eating 


77 


than you can help, especially if they 
are made of this refined sugar; and 
you can rest pretty well assured that 
the candies you buy from ordinary 
stores are made from it. There is, 
however, a new company floated, 
namely, Porters Tru Foods, Inc., of 
Syracuse, New York, which is making 
some candies from honey, nuts and 
sweet fruit, which are wholesome and 
good to eat; and there is no reason why 
you or your child should not partake 
of these good things, provided they 
are not over-indulged in or eaten too 
hurriedly. 




























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* 













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i 






CHAPTER VIII. 

The Art of Full Mastication. 

Horace Fletcher, some years ago, 
proved to the world that the art of 
mastication was one which could 
remedy, even in itself, a number of 
diseases set up through mal-digestion. 
As a matter of fact, mastication is the 
first process of digestion. The food 
must he broken up into very small 
particles by the teeth. In this process 
the digestive glands in the mouth 
secrete ferments which break down the 
food into a condition ready to be re¬ 
ceived by the stomach. 

Complete mastication of starches is 
especially essential. Starches should 
be chewed until they become sweet in 
the mouth and their swallowing be¬ 
comes an automatic action. For this 
reason it is best to eat them in a very 
dried condition, for if they are taken 
with liquid the temptation is to 
swallow them without masticating them 


80 


Coerect and 


thoroughly, and without mixing them 
with the saliva so essential to their 
digestion. 

But, in addition to this, and in con¬ 
junction with the principles of food 
combination given in this book, it is 
essential to chew all foods absolutely 
thoroughly. 

Vegetables, when eaten in the form 
of salad, must be taken and chewed 
very, very finely before being swal¬ 
lowed. Otherwise, they are apt to pass 
right through the body without having 
the valuable juices extracted from 
them. Especially when eaten raw 
should vegetables be chewed well. 
Fruits often do a person no good for 
the very reason that they are eaten too 
hurriedly, and passed right through the 
body without giving up any of their 
valuable mineral salts. 

Milk is food, and should be chewed 
and masticated as if it were a solid. 
If this is not done, it is apt to coagulate 
in the stomach and form a ball, and 
create difficulty in its digestion. That 
is why some people cannot take milk. 


Corrective Eating 


81 


Any person, even the one with the most 
sensitive and tender digestive organs, 
can take milk if masticated thoroughly, 
and especially if taken at a meal with 
fresh fruit or fresh vegetable food. 

Cheese is another most wholesome 
food which cannot be eaten by many 
people, because they do not know 
how to eat it. It is essential that 
every morsel of cheese be masticated 
thoroughly. Cheese, if taken in this 
way, and especially if eaten with fresh 
vegetable salad, also chewed thoroughly, 
is quite easily digestible, and very 
nourishing. It is very hard to digest 
if taken with bread, but, if taken in the 
way I suggest, it is not only nourish¬ 
ing, but very tasty, too. 

Let your meal be really enjoyable. 
Set aside plenty of time for it, and, 
when you sit down to it make up your 
mind that you are going to enjoy and 
appreciate each morsel that you eat. 
Taste the natural delicious juices of 
your vegetables and fruit. Get the 
sweetness out of your starchy food, 
and have a right good time at each 


82 


Correct and 


meal. If yon find that yon have not 
time to eat yonr meal slowly, it is 
mnch better to go without it. Just eat 
what you can in the time that you have 
at your disposal. If you eat it slowly 
it will provide nourishment for you. If 
you eat it quickly, it will do you harm. 
The object of food is to nourish you as 
well as to please you. It will do both 
if you masticate it properly. 


CHAPTER IX. 


Curing Various Ailments by Scientific 
Dieting. 

It is now admitted by the leading 
health authorities that disease is always 
associated with an impure blood stream. 
Purify the blood stream and the disease 
will vanish. There is no such thing as 
a disease as a thing in itself, it is 
merely a condition which is a mani¬ 
festation of the natural efforts of the 
body to throw off the poisons infesting 
it, whether associated by germs or not. 

The idea has gained ground recently 
that diseases may be cured by eating. 
This is altogether wrong. It would be 
more correct to say that diseases may 
be cured by not eating. However, the 
accurate way to state the matter is, 
that various ailments may be cured by 
stopping the eating of those foods 
which set up the poisons in the body, 
and by supplying the food which pro- 


84 


CORRECT AND 


vides the substances deficient in the 
body through faulty eating. 

I will now endeavor to tell you of a 
few methods by means of which it has 
been possible to eradicate diseases from 
the human body. 

THE FASTING CURE. 

One of the most successful of all 
methods of eradicating chronic diseases 
has proved to be fasting. This means 
the abstention from all forms of food 
altogether for a certain period. 

Few people really understand the 
fasting cure. They imagine that if they 
miss a meal or so they have taken a 
fast. Again, others when they hear of 
the fasting cure, think it to be a fad 
developed by some cranks. As a mat¬ 
ter of fact, it is the recognized form of 
treatment at numberless sanitariums all 
over the world. 

It is possible for anybody to undergo 
a fast in the privacy of his own home, 
but it is much the safer plan to have 
the superintendence of an expert, or a 
physician, who really understands fast- 


Corrective Eating 


85 


mg. However, a great deal of ignorance 
of the fasting cure is prevalent even 
among physicians. I read an article 
only a short while ago by a doctor who 
gave an outline of a fasting cure of his 
own. I do not know whether he had 
tested it out on any of his patients, but 
I really believe that if he had, he must 
have injured those patients seriously. 
His idea was that food of all nature 
should be suspended for 14 days and 
then the patient fed on chops, steaks, 
eggs and all sorts of exciting protein 
dishes which he imagined would re¬ 
coup energies lost by the fast. 

The principal thing, therefore, is to 
understand the meaning and object of 
the fast. 

It is scientifically known that when 
food is not eaten the first tissue to be 
absorbed by the body is the fatty tissue; 
the next is the muscular tissue; then 
connective tissue; but last, the nerve 
tissue. In fact, it was discovered in 
experiments on dogs, that it was ex¬ 
tremely doubtful if the nerve tissue was 
affected at all. 


86 


Correct and 


So we find that the useless tissue of 
the body is the first to be absorbed and 
got rid of by the system. Moreover, 
we find that the poisons which have 
been stirred up in the body are thrown 
off rapidly by the emunctories. When 
the fast first begins, the poisons will 
be thrown out very readily, and one of 
the first things noted is the coated 
tongue, vile-smelling breath, and so on. 

Many people who take the fast with¬ 
out expert direction become scared over 
this, and imagine they are harming 
themselves. So the best way is to learn 
to do the job properly; learn what to 
expect and what to do in association 
with the fast. I will therefore try to 
explain the process of taking a fast. 

HOW TO TAKE THE FAST. 

When the fast is first begun, a feel-, 
ing of intense hunger will develop. 
This feeling will increase in intensity 
for one or two days, perhaps even three 
or four. However, as time goes on, 
the feeling of hunger will diminish. It 
is as well for the patient to understand 


Corrective Eating 


87 


that, fasts lasting 50 to 60 days have 
been undertaken with beneficial results, 
and that no possible harm can result 
from a fast lasting from two to three 
weeks. 

Of greatest importance is it to see 
that the poisons are eliminated from 
the body as rapidly as they are secreted. 
An enema should be given, for best re¬ 
sults, both morning and evening. The 
enema should be taken as follows: 

First of all, inject one pint of pure 
water at body heat, this should be 
evacuated immediately so as to clear 
away any feces that may have collected 
in the lower part of the colon. Imme¬ 
diately after this, two quarts of pure 
water at body heat should be injected. 

The best position in which to take 
the enema is on all fours, a position 
known as the knee chest position. The 
water should be retained for a minute 
or two and then ejected. Plenty of 
time should be allowed in ejection. 

Plenty of pure, not distilled, water 
should be drunk at periods during the 
day. 


88 


Correct and 


A. little exercise is beneficial and 
should be indulged in, but care must be 
taken not to do any strenuous athletic 
work. A walk in the fresh air is 
especially good. 

Deep breathing exercises should be 
indulged in frequently during the fast. 
The exercise must not be of a violent 
muscular nature, but must simply con¬ 
sist of breathing out to the fullest ex¬ 
tent, and breathing in to the fullest 
extent, so as to make sure that the 
lungs are continually relieved of their 
residual air, and filled with fresh air. 
The lungs are particularly active in 
throwing off poisons during this time, 
and therefore this breathing exercise is 
very helpful. 

A complete bath in warm, not hot, 
water should also be taken every morn¬ 
ing, and, if there is much perspiration, 
again in the evening. It should be fol¬ 
lowed by brisk toweling and a rest. 

If all this is done, a gradual improve¬ 
ment will be noticed in the patient. The 
feces should be examined after each 
going to stool, for there will be an in- 


Corrective Eating 


89 


dication as to the satisfactory progress 
of the fast in the breaking away of 
feces which sometimes adhere to the 
intestinal wall. 

Another thing that has to be recog¬ 
nized is that the patient may experience 
certain set-backs at various periods. 
These are due to poisons suddenly being 
opened into the blood stream because 
of the radical process of elimination. 
They are nothing to be scared about 
and only serve as indications of the 
satisfactory progress of the fast. 

Such a fast may last from anything 
between 7 to 40 days, the length of time 
being determined by the nature of the 
complaint to be eradicated; and also, of 
course, by the strength of the patient 
and his constitution. 

When it is determined to break the 
fast, a small quantity of fruit juice 
may be given, or a small quantity of 
milk; pure milk and not sterilized. The 
quantity should be increased as time 
goes on. The first day no more than a 
pint of either milk or fruit juice should 


90 


Correct and 


be taken. The second day a qnart 
may be taken. 

To deal with both the fruit diet and 
the milk diet separately will be best so 
as not to conflict them. 

HOW TO TAKE THE FRUIT DIET FOLLOWING 
A FAST. 

On the second day after the fast has 
been broken, a little fresh fruit may be 
eaten at intervals during the day. 
(Fresh fruit means any fruit listed 
under fresh fruits in this book.) On 
the third day some fresh vegetables 
may be added. Vegetable soup made 
from fresh vegetables only; with no 
seasoning, or makeup of any de¬ 
scription, added. 

On the fourth day as much fresh 
vegetable salad, fresh vegetable soup, 
and fresh fruit may be given to the 
patient in the quantities he desires, but 
should be taken at regular intervals, 
say three meals a day. 

On the fifth day a little cheese, milk, 
or lightly boiled egg, may be taken at 
one of the meals. Egg and spinach is 


Corrective Eating 


91 


a very good combination at this period. 

During this time the bowels will be 
found to act of their own accord fairly 
easily, but the process of elimination 
should still be continued, and enemas 
taken twice a day, morning and evening. 

Everything now depends upon the 
nature of the patient. If the blood 
pressure is abnormal, if the disease has 
not been shaken sufficiently, the patient 
must continue to eat fresh vegetable 
food in predominance and refrain from 
eating heavy starches and proteins. On 
the other hand, if the patient is in good 
order, the menus given in this book 
may be taken with safety and benefit. 

Healthy outdoor exercise will com¬ 
plete the treatment. 

HOW TO TAKE THE MILK DIET FOLLOWING 
A FAST. 

If the fast is followed by the milk 
diet, the second day following the fast 
the patient may be allowed to have two 
quarts of milk, drunk in quantities of 
one-half pint, at various intervals. A 
lit tie orange or lemon juice will take 


92 


Correct and 


away the nausea and enable the patient 
to drink the milk with relish. The 
third day the milk may be increased to 
four quarts or even five quarts and the 
following day as much as six quarts 
may be taken by an adult. 

Naturally, weight is put on very 
quickly by taking the milk diet. As a 
rule, the bowels move readily, but, 
again, caution must be taken, and an 
enema used twice a day if the best re¬ 
sults are to be insured. 

From two to three weeks of the milk 
diet is usually sufficient to enable the 
patient to recoup a lot of his old 
energy, and it is safe for him to begin 
to eat the normal diet. By the normal 
diet, I mean the menus given in this 
book. Care, of course, must be taken 
to make these meals small ones at first, 
and only two a day, in any case, should 
be taken for some time—in order to get 
the maximum good results. 

All the remarks made above concern¬ 
ing fresh air, exercise, deep breathing, 
bathing, and so on, of course, apply to 
the patient when taking the milk diet. 


Corrective Eating 


93 


The advantage of the milk diet is that 
it puts on flesh rapidly, and has a build¬ 
ing-up effect upon the patient. It has, 
therefore, been received with much 
popularity, and the staple treatments 
at many sanitariums consists of the fast 
followed by the milk diet. 

On the other hand, the fast followed 
by a fruit and vegetable diet has been 
found to be extremely effective in those 
complaints which are directly caused by 
over-eating of proteins or starches. 
Tuberculosis, cancer, skin ailments, 
eczema, gall stones, liver trouble, dia¬ 
betes, and other complaints of a like 
nature, seem to be more benefited by 
the fruit and vegetable diet following 
the fast than the milk diet. 

In cases of thinness, emaciation, 
dyspepsia, indigestion, certain skin ail¬ 
ments, the fast followed by the milk 
diet has been successful. 

THE PURE FRUIT AND VEGETABLE CURATIVE 
DIET. 

The majority of diseases to which 
human flesh is supposedly heir are 


94 


Coerect and 


caused by the auto-intoxication set up 
by over eating proteins, and by the 
fermentation of starchy foods due to 
wrong food combinations, and through 
the eating of devitalized foods put upon 
the market by commercialism. 

In order to counteract the results of 
this faulty eating the best plan is for a 
time to refrain from eating starches 
and proteins altogether, and to partake 
of only fresh fruit and fresh vegetables; 
the fresh vegetables of the non-starchy 
nature. 

The fermentation of starches lessens 
the normal alkalinity of the blood. The 
blood is, in its natural, healthy con¬ 
dition, antiseptic, but as soon as the 
alkalinity is lessened, it loses to a 
great degree its antiseptic power, and 
poisons, both inorganic and organic, are 
created instead of being ejected. 

The speediest way to restore the 
normal alkalinity of the blood is to re¬ 
frain from starches especially, and to 
eat plenty of vegetable food. 

The fruit and vegetable food curative 
diet is especially valuable to those who 


Corrective Eating 


95 


have to continue with their ordinary 
work or business life. It is not so 
drastic a treatment as fasting, and has 
the advantage of supplying the vitamins 
and mineral salts so essential to the 
body which have either not been taken 
into the body at all or have been pre¬ 
vented from being assimilated by the 
body because of the acidemia and 
toxemia set up by conventional eating. 

The following is a typical, or ideal, 
fruit and vegetable diet, which is ex¬ 
cellent in a number of cases. But let 
me add, and with emphasis, that it is 
essential to treat each case on its 
merits, and in consideration of its 
peculiar conditions, the nature, temper- 
ment and constitution of the patient. 

The morning meal, which should be 
taken not less than one hour after ris¬ 
ing, may consist of orange juice only. 
The mid-day meal may consist of a 
salad made by chopping up all the fresh 
garden vegetables to hand. These may 
include celery, lettuce, cabbage, brussel 
sprouts, string beans, greens, turnips, 
parsnips, water-cress, and anything of 


96 


CORRECT AND 


a like nature procurable. If there is 
any difficulty in making it palatable, a 
little sweet fruit may be added, such as 
prunes, figs, dates, or some raisins. 
The evening meal may consist of vege¬ 
table soup, made out of pure fresh 
vegetables only, without condiments, or 
any other nonsense, added. This may 
be followed by any fresh fruit to be 
had: apples, pears, plums, gooseberries, 
strawberries, etc. 

The effect of this diet is not only to 
supply the nourishing mineral salts and 
also vitamins, but also to assist in the 
cleansing of the body. 

The alimentary canal may be likened 
unto a main pipe of a sewerage system. 
If the sewerage system goes wrong bad 
poisonous odors are given off—just the 
same as may be given off by the human 
main sewerage canal, and detected in 
the human breath. The obvious thing 
is to compel an irrigation of the con¬ 
tents of this main channel. This is 
what we do when we give plenty of 
vegetable foods. The bowels will act 
at least three times a day, clearing the 


Corrective Eating 


97 


main sewerage channel, and enabling 
the side channels to pour off their 
poisonous contents as quickly as they 
can. 

Again, the kidneys are kept in good 
working order; which means that an¬ 
other organ of excretion is working 
hard to get rid of poisons stirred up 
in the body. The skin is also set into 
action, and baths taken during this diet 
serve as an excellent aid in cleaning up 
the body. 

It is universally admitted that there 
is no cure by medicine or drugs for 
such diseases as asthma, tuberculosis, 
cancer, gall stones, hay fever, tumors 
and several other diseases. Naturally, 
the adherence to the old-fashioned 
methods of medicine and drugging, hold 
that these diseases are incurable. 
Nevertheless, it is a fact that these 
diseases are readily curable by the 
adoption of the pure fruit and vege-. 
table diet. I can refer anybody to 
dozens of cases which have been cured 
by the methods I am stating in this 
book. 


98 


COEEECT AND 


Case of Tubeeculosis —A young man 
certified by his doctor as having tuber¬ 
culosis of the knee, was put on a diet 
as follows: 

Breakfast —Orange juice. 

Mid-day meal —Head of lettuce. 

Evening meal —Vegetable soup, made 
principally from onions and spinach. 

After 14 days vegetable soup was 
substituted for breakfast, salad for 
mid-day meal, and fresh fruit for the 
evening meal. 

This diet was augmented by daily hot 
baths and enemas. 

In six weeks all signs of tuberculosis 
were completely gone and the patient 
was able to eat the diet of a healthy, 
normal person given in this book. 

Case of Asthma— It is well to re¬ 
member that asthma is caused chiefly 
by the over-indulgence in starches, 
especially in devitalized, demineralized, 
and commercially prepared starchy 
foods. It will usually also be found 
that the starchy foods are eaten with 
some fresh fruit. The fresh, acid fruit 
helps to ferment the starch rapidly, 


Corrective Eating 


99 


preventing the digestion of the starch, 
and creating acidity of the blood. 

Patient was pnt on the following 
diet: 

Breakfast —Orange juice. 

Mid-day meal — Fresh vegetable 
salad. 

Evening meal —Vegetable soup. 

After three weeks, the patient was 
allowed the yolks of two eggs beaten 
up in the orange juice, for breakfast; 
some fresh fruit in addition to the salad 
for mid-day meal; and some fresh fruit 
again for the evening meal. 

After a week practically all symp¬ 
toms of asthma disappeared. At two 
weeks still further improvement was 
noticed, and at three weeks all traces 
of the disease had gone. At four 
weeks the patient was put on the 
normal diet as given in this book; learn¬ 
ing not to mix starches and proteins, 
learning not to eat devitalized foods, 
and also learning—what is more im¬ 
portant than all—not to eat starches 
with fresh fruit. Patient no longer 
fears the spring or the summer, has no 


100 


Coerect and 


need of any anti-pollen virus, has re¬ 
duced over 40 pounds in weight and is 
healthy and well in every other re¬ 
spect. 

Case of Rheumatism— This complaint 
is caused in most cases chiefly by over- 
indulgence in protein foods, although 
it is possible to find cases where pre¬ 
served and devitalized foods were the 
cause, when these foods were chiefly 
starches. 

Patient was fed as follows: 

Breakfast — Vegetable salad with 
sweet fruit. 

Mid-day meal —Vegetable soup. 

Evening meal —Fresh fruit. 

Symptoms tended to disappear after 
seven days; swelling in joints went 
down considerably and pain was en¬ 
tirely absent. 

Patient was then put on a diet as 
follows: 

Breakfast —The yolks of two eggs 
beaten up in orange juice. 

Mid-day meal — Fresh vegetable 
salad, made up of any fresh garden 


Corrective Eating 


101 


vegetables, mixed with pieces of figs, 
dates, raisins and other sweet fruits. 
A baked potato or a boiled potato with 
butter. 

Evening meal —Vegetable soup and 
fresh fruit. 

At six weeks patient was allowed 
normal diet as outlined in this book 
and has not since been troubled with 
her complaint. 

Case of Gallstones— Gallstones can 
be dissolved away in just the same 
manner in which they are made. 

Patient was fed as follows: 

Breakfast —Lemon juice. 

Mid-day meal —Half a head of cab¬ 
bage (fresh). 

Evening meal —Fresh fruit. 

After 14 days, the yolks of eggs were 
allowed in the lemon juice for break¬ 
fast, and some salad and some sweet 
fruit for evening meal. 

In less than four weeks the stones 
were gone and patient was able to take 
up the normal diet as outlined in this 
book, and has not been troubled with 
gallstones since. 


102 


Coerect and 


Case of Diabetes —The human liver 
can only tolerate a certain amount of 
abuse, and so, when it goes wrong, and 
the patient suffers from the disease 
known as Diabetes, many specialists 
will try and get the liver to do what it 
has already rebelled against doing. It 
would appear to anybody not educated 
in conventional ideas regarding disease, 
that the obvious thing to do is to relieve 
the liver of the excessive work and 
abuse against which it is rebelling. 
However, we find that the majority of 
specialists either try to find some sort 
of a drug or medicine that will stim¬ 
ulate the liver to action, or else try to 
find food that they think has less tax 
upon the liver, while at the same time, 
supplying the body with carbohydrate. 

There is no necessity to give the body 
this carbohydrate; it is obvious that the 
body is rebelling against it. The first 
thing to do in diabetes is to stop, for 
the time being, the taking of starchy 
foods altogether. 

Patient was fed as follows: 


Corrective Eating 


103 


Breakfast —Vegetable juice, vegetable 
soup. 

Mid-day meal —Vegetable salad. 

Evening meal —Vegetable stew. 

After two weeks a little protein food 
was given, in the form of peanut but¬ 
ter spread on fresh vegetable salad. 
After six weeks, patient was able to re¬ 
sume the normal diet for a healthy per¬ 
son, and no symptoms have reappeared. 

Case of Eczema —Eczema is the most 
obvious deficiency disease. Skin ail¬ 
ments and eruptions are Nature’s most 
beneficial and obvious signs that the 
body is not being treated properly. 

Patient was fed as follows: 

Breakfast —A big pl&te of fresh vege¬ 
table salad with sweet fruit. 

Mid-day meal —Fresh fruit. 

Evening meal —Vegetable stew. 

In two weeks all eruptions began to 
heal, and in six weeks there was prac¬ 
tically nothing of them left; the skin 
assumed the normal, smooth, soft, 
healthy condition, and the patient was 


104 


Correct and 


able to adopt the diet for a normal 
healthy person giten in this book. 

Case of Adenoids— Yon will find that 
nearly every child suffering from 
adenoids eats foods which have been 
robbed of their life elements. The food 
chiefly responsible is white bread. Bad 
habits, such a bad breathing, of course, 
enter a great deal into the cause of 
adenoids, but diet for patient was as 
follows: 

Breakfast —Orange juice, with the 
yolk of one egg beaten up in it. 

Mid-day meal —Vegetable stew, made 
of fresh vegetables only. 

Evening weal —Fresh fruit. 

After six weeks child was fed on 
normal diet for child, being sparing 
with starchy foods. 


It must be remembered that I have 
dealt with the diet alone of these 
patients. The other treatment was 
similar to that given for the first case 
of tuberculosis. A hot bath each day 
to stimulate the excretory function of 



Corrective Eating 


105 


the skin, and enemas to insure stim¬ 
ulated irrigation of the alimentary con¬ 
tents. 

Exercises were given in each case, 
and consisted of those movements 
which involve the body muscles, and 
also tensing the muscles generally, to 
assist in the irrigation of the lym¬ 
phatics. 


\ 




CONCLUSION. 


In concluding my book, I would like 
to emphasize the importance of other 
methods of living in order to regain 
health and strength. The person who 
does not exercise, simply cannot be 
healthy and well, no matter what he 
eats. It is only fair to state this 
emphatically in any book of diet. The 
diets I have outlined in this chapter 
will be efficient for the purpose for 
which they have been suggested, but in 
each and every case, they must be used 
in conjunction with scientific exercise, 
elimination, fresh air, breathing ex-, 
ercise, external cleanliness of the 
body, healthy thinking and pure living. 

On the other hand, it is only fair to 
state that the person who eats badly, 
and yet exercises, is also in danger 
of developing diseases. It seems a 
shame that many of our great athletes 
know so little about diet, and that we 
find them occasionally indisposed by 
boils, carbuncles, rheumatism, and 


108 


CORRECT AND 


other diseases, which are purely the 
outcome of wrong feeding. 

Of course, it must always be borne in 
mind that the amount and the quality 
of food consumed must be in proportion 
to the energy given off by the body. 
That means to say: if a person lives a 
physically energetic life he will require 
more than a person who lives a 
sedentary life. The person of sedentary 
occupation should eat much less than 
the outdoor manual worker. 

This may seem very obvious, but it is 
still a fact that the majority of 
sedentary workers over-eat themselves. 

Here, again, athletes make big mis¬ 
takes. Many athletes become fat and 
unhealthy after they have ceased to 
practice their athletics. The result is, 
that those who have no taste for 
athletics, and do not see the value—in 
both health-building and character 
building—in athletics, refer to the 
breakdown of athletes as due to the 
athletics; whereas, it is due to the 
absence of athletics. Frequently an 
athlete will train heavily four or five 


Corrective Eating 


109 


days every week; then he suddenly 
stops training and lives an inactive, 
and, perhaps, sedentary life. He eats 
as much as, and probably more than, 
he ate before. Usually he partakes of 
the devitalized foods, and over-indulges' 
especially in meat and other proteins. 
If he should happen to kill himself in 
this way, people will say: 41 that is what 
athletics have done for him.” But, as 
a matter of fact, it is not the case at 
all; it is what the sudden neglect of 
athletics, and over-eating have done for 
him. 

The reason people over-eat, is that 
cooking has become such an art—mak¬ 
ing food tasty and palatable. Different 
proteins, and all manner of foods are 
mixed at the same meal, so that when 
the natural appetite is satisfied, an 
artificial appetite is created by the 
other kinds of protein food. 

If you follow the rules of diet I have 
outlined in this book, you will find it 
impossible to over-eat. If you take one 
protein meal a day, and have only one 
protein dish at that meal, your appetite 


110 


Correct and 


will be naturally satisfied; the fresh 
vegetables that you take at that meal 
will only assist you, and it is impossible 
to over-eat of them. 

The same applies in regard to the 
starch meal. If only one starch food is 
eaten at one meal, and only one starch 
meal is taken a day, it is impossible to 
over-eat again here. 

In this way it is possible to insure 
against obesity, and the development 
of other diseases which, of course, by 
the artificial stimulants to over-eating, 
characterize our conventional ways of 
living. 

There is one other thing I would like 
to say. We all have the right to enjoy 
our meals. Eating, I believe, should be 
a pleasure, but it should not be an ex¬ 
cuse for gormandizing. However, the 
people who deprave their sense of taste 
by mixing all sorts of proteins and 
starches at one meal, eat three huge 
meals, overloading the stomach at each 
every day, lose refinement in their 
taste. The consequence is that they 
cannot taste the foods they eat. When 


Corrective Eating 


111 


they try to eat good, wholesome vege¬ 
tables they find them tasteless. When 
they try to eat good whole meal bread 
they find it does not satisfy them. 

This is a great obstacle to diet re¬ 
form for such people; for they believe 
in enjoying their food. However, they 
will only enjoy their food when they 
determine to take a regular course of 
eliminative dieting so as to restore the 
natural sense of taste. After this they 
will really know what it is to have a 
good meal. 

If you have not already tried my 
suggestions in regard to eating, I would 
just ask you to make inquiries of those 
who live along the lines I have sug¬ 
gested in this book. Ask them what 
fresh, crisp celery tastes like. Try to 
get them to describe to you the pleasure 
in eating the luscious apples, pears, 
plums, gooseberries and strawberries 
provided by Nature, in the natural con¬ 
dition in which it is best to take them. 
Better still, fast for a day or so, and 
then get half a head of cauliflower, and 
eat it raw and taste its delicious sweet 


112 


Correct and 


flavour in its natural state. You will 
then say that you have been missing 
one of the great pleasures in life. So if 
you want to have a right good feed 
learn how to eat and enjoy the fresh 
delicious foods as Nature provides them 
for us. 


ABSOLUTELY RELIABLE 
SEX INFORMATION 

The greatest curse in humanity is ignorance of 
the functions of the most vital parts of the body. 
There are thousands of young men and women 
who are ruining their lives because they have 
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the body of its most precious secretions, and turn 
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The only satisfactory sex education is one that 
is based on scientific knowledge. “SEX DE¬ 
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anatomy, physiology and biology of sex it sounds 
the note of inspiration for cleanliness, and IT 

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AND DOES NOT TELL. 


A FEW OF THE HEADINGS ARE: 


The Principle of Re¬ 
production. 

What is Birth? 

Love. 

Development. 

The Sex Apparatus. 
Copulation. 

The Embryo and its 
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Comparative Sex. 
Evolution of the Brain 
and Nervous System. 
Male Organs. 

Female Organs. 


The Correct Use of 
the Sex. 

The Ovum. 

The Spermatozoon. 

The Origin of Altruism. 
The Urinogenital System. 
Why Two Sexes? 

Sexual Selection. 
Heredity. 

Cell Development and 
Reproduction. 
Fertilization. 
Recapitulation. 

The Secret of Human 
Success. 


The book is fully illustrated with diagrams. 

It fills the long-felt want of a truly reliable and 
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Send check or money order for $1.25 for your 
copy new to make sure of one. 

HEALTH AND LIFE PUBLICATIONS, 

333 S. Dearborn Street - - CHICAGO 



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The Only Physical Culture Magazine in the 
World Edited by An Active 
Champion Athlete. 

A recent issue contained: 

MAKE MARRIAGE SAFE. A powerful article on 
birth control and venereal control by Ettie A. 
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Miss Rout has received honors from all over 
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undoubtedly one of the most brilliant of 
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article. 

THROWING THE DISCUS. By Dennis Carey, 
Ex-Champion and one of the greatest all¬ 
round athletes and trainers in the world. 
SIMPLE TRICKS OF SELF-DEFENSE. By Bernard 
Bernard. Some easy tricks by means of which 
you can overpower any assailant, no matter 
how strong or vicious he may be. 

EXERCISES FOR THE BUSY PERSON. By the 
Editor. Giving a complete series of exercises, 
illustrated, that are guaranteed to keep the 
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THE VARIOUS MEDICAL CULTS OF HEALING. 
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JACKIE COOGAN’S HEALTH MAXIMS. Written 
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Name .-.-. 


Address .-.. 

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Any bad kabits.-... 

Diet: 

Breakfast ..- .—.— . 

Lunch ... - . 

) ■ 

Tea . * . — 

Supper (if any) .- .- .. *• 

Condition of bowels.- . . .- 

Condition of digestion .-.*.— 

What exercise do you take— ..••••• 

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and Life Publications, 333 S. Dearborn Street, 

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